Blanche then season the cherry tomatoes (salt, pepper, sugar), and bake them on the greased tulip platter for 40 min. At the same time, cook the 5 eggplants in the oven at 160°C for 40 minutes, then cut them lengthwise in half, peel them and keep the skin.

Boil asparagus, cool. Fry the red mullet fillets in hot oil on the skin side; set aside. Degrease the pan and deglaze it with white wine. Reduce the sauce, add cream, reduce and season it again. Assemble all ingredients attractively. Toss salad with thyme, chopped black olives, and balsamic vinegar.

YELLOW LABEL BRUT

THE FOOD PAIRING PRINCIPLES

Our sparkling wines love the company of delicious food. With its vinosity, complexity, and aromatic intensity, each champagne couples decadently with the gastronomy of the world.

Flavor is invited to table every time there is a wine-food pairing. Whether celebrating an occasion, welcoming friends, reveling in spontaneity, or just enjoying the pleasure of Veuve Clicquot on the palate: a champagne moment is one meant to be savored. With drinking champagne, flavor is inevitable. Gourmet dishes are simply asking to be paired with their perfect match. Depending on the craving, the imagination, the ingredients, or the time available to the chef, the amount of gourmet combinations is innumerable. For every one of our wines, Veuve Clicquot offers the secrets to creating a perfect pairing, with an uncannily matched recipe to pair with each bubbly vintage.

WE ARE CLICQUOT

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Episode #6 : Christophe Pannetier, Chef at Hôtel du Marc

Christophe Pannetier is the Chef at Veuve Clicquot’s Hôtel du Marc, providing gastronomic experiences to the private mansion’s guests, who come from around the world. An innovator, Christophe often works in tandem with our oenologists, on a mission to discover new wine pairings for Veuve Clicquot wines, while creating new flavors for our guests to savor. Discover Christophe’s story.